PEANUT BUTTER "TANDY" CAKE 
4 eggs
2 c. sugar
2 tbsp. butter
1 c. milk (scalded and cooled)
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 c. peanut butter
8 oz. sweet milk chocolate (melted over boiling water)

Beat eggs until thick. Cream butter and sugar and gradually beat into eggs. Add milk and vanilla. Blend dry ingredients together and fold into egg mixture. Blend well. Pour into greased 13x15 inch jelly roll pan and bake at 350 degrees for about 20 minutes or until done.

Spread peanut butter over hot cake. Cool in refrigerator, then cover with melted chocolate and cool again. If preferred, use favorite frosting in place of melted chocolate.

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